Hiring Organization / Company: The County Of Santa Clara - Santa Clara Valley Medical Center
Basic Salary: To Be Discussed
Employement Type: Full-Time
Under direction, to supervise the preparation, cooking and serving of food for patients in a large acute care medical setting, to manage the cafeteria for the hospital and to supervise and train cooks and food service personnel.
- Supervises (hires, trains, counsels and evaluates) food service personnel in a large medical setting,
Assists in the development of policies and procedures in accordance to J.C.A.H.O standards and state and federal regulations including Title 22;
Completes work schedules for a large staff;
Coordinates the preparation, cooking, and serving of meals;
Provides staff training and inservice on a variety of issues;
Ensures that the department maintains a clean/sanitary/safe environment in a accordance with J.C.A.H.O and state and federal standards;
Develops, prepares and adjusts recipes to meet the medical and ethnic dietary needs of the patient population;
Adjusts recipes in terms of quantity for the patient population;
Plans menus for the cafeteria and implements food production;
Supervises the ordering of all perishable and non-perishable food items and supplies required by the Food Service Department;
Maintains an inventory of all items for the department;
Controls the cash operation in the cafeteria, including preparing accurate records and reports and accounting for cash received;
Determines prices for food sold in the cafeteria based on purchase price and labor costs;
Plans, organizes and implements special events;
Assists in marketing and implementing special revenue generating projects;
- Performs other related work as required.
Education and experience, which directly demonstrates possession and application of the following knowledge and abilities:
Experience Note: An individual would normally acquire the following knowledge and abilities through training and experience equivalent to completion of high school and two years of supervisory cooking experience in a large hospital or similar institution involving the preparation of special diets. Completion of an accredited culinary program may substitute for one year of experience.
Food production principles in a large hospital setting;
Hospital kitchen practices and procedures;
Principles of supervision and training;
Recipe creation and preparation within medical therapeutic guidelines;
Special diet requirements of the different types of patients in a hospital setting;
State, Federal and J.C.A.H.O. requirements for a food preparation program in a hospital;
Sanitation and safety requirements;
Principles of nutrition;
Principles of menu planning including food values;
Staffing principles for a large organization;
Large quantity cooking vs. portion control.
Supervise the preparation and cooking of food in a large hospital setting;
Plan, direct the work of other staff;
Plan food production to schedule;
Develop and standardize recipes for varying patient population;
Prepare special diet items to meet the needs of the patient population;
Prepare a variety of ethnic foods to meet the needs of a diverse population;
Develop cleaning schedules to maintain a sanitary environment;
Work with computerized systems for menu management;
- Work harmoniously with other hospital departments and vendors.
Job Location Information:
City: San Jose
Location: San Jose, Ca
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